Honestly I never thought that making Stollen could be so easy. You just have to be a bit patient, as they need to rest for 24 hours before eating them.
I know…..what a bore!
If you don’t like raisins you could also just use chopped dried apricots.
For approximately 35 Mini Stollen you will need:
- 300g gluten free white flour mixture
- 70g sugar
- 100g butter
- 150g quark
- 1tsp baking powder
- 1/3tsp xanthan gum
- 1tsp ground cinnamon powder
- 75g candied orange and lemon zest (finely cut)
- 75g raisins (alternatively use chopped dried apricots)
- 50g chopped almonds (alternatively use other nuts)
- 2-3 tbsp rum
- 150g white marzipan (optional)
- baking parchment
For the Topping:
- 150g butter
- 150g icing sugar
In a bowl mix the butter and sugar until creamy. (I used a handheld mixer but you could also use a food processor)
In another bowl mix the flour, baking powder, xanthan gum and the ground cinnamon.
Stir the Quark into the butter/sugar mixture. Add the flour mixture.
Then add the raisins, zest and almonds. The mixture will still be very dry. Add the rum and keep mixing until the pastry is coming together. Don’t make the pastry too wet as otherwise it will get too sticky.
Preheat the oven to 180C (fan) and cover a baking sheet with baking parchment.
To form the Mini Stollen, scoop one tablespoon full of pastry. Cut a little piece (about ½ tsp) of marzipan. Enclose the marzipan with the pastry and form a Mini Stollen. Place on the baking sheet. Bake them for 13-15 minutes until they turn light brown.
While the Stollen is baking, melt the butter in a pan and put the icing sugar on a plate.
Once the Stollen come out of the oven and they have cooled for a couple of minutes (they must still be warm!) dip each Stollen into the butter, then roll in the icing sugar.
Store in an airtight container.
THE SOUND OF BAKING 